How to Make Grilled Vadouvan Curry Shrimp on the Big Green Egg
This recipe for Grilled Vadouvan Curry Shrimp is easy and packed with a powerful curry flavor. A great way to combine your grilled shrimp with a curry dish.
Servings: 4
Equipment
- Cast Iron Pan
Ingredients
- 1 Packet of RawSpiceBar Vadouvan mix
- 2 tbsp vegetable oil
- 3 large shallots thinly sliced
- 8 garlic cloves thinly sliced lengthwise
- 3/4 tsp kosher salt
- 2 tbsp butter
- 1.25 pounds large shrimp shelled and deveined
- 2 tbsp fresh lime juice
- 2 scallions thinly sliced
- Lime wedges for serving
Instructions
- Preheat the BGE to 350° setup for direct grilling
- Cook the shrimp over direct heat with half the vadouvan mix and some of kosher salt
- Once the shrimp are cooked about 1/2 way (2 minutes each side) take off the grill and set aside
- Place the skillet on the cooking surface of the BGE and preheat
- Add shallots and garlic and cook, stirring occasionally, until they start to soften, about 2 minutes
- Add 2 Tbsp. water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more
- Add 1/4 teaspoon salt and the remaining spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes
- Scrape mixture into a medium bowl
- Return skillet to stove
- Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes
- Add shrimp and cook over medium heat until shrimp start to curl, about 2 minute per side
- Stir in shallot, garlic mixture, lime juice, and simmer until heated through, about 1 minute more
- Season with remaining 1/4 teaspoon salt
- Spoon the shallot, garlic mixture on top of a bowl of soba noodles (cooked), place shrimp on top of the mixture, and serve with lime wedges.